产胆固醇酯酶毕赤酵母发酵条件优化及酶学性质研究

Science and Technology of Food Industry（2021）

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Abstract

为实现胆固醇酯酶的高效发酵,以成功表达的毕赤酵母工程菌株P.pastoris X-33为研究对象,通过单因素和正交试验对其发酵条件进行优化.结果表明:最适培养基组成为:酵母浸粉含量1.0％、蛋白胨浓度1.5％、甘油含量1.0％、KH2PO41.18％、K2HPO40.3％、生物素4×10-5％、YNB 1.34％;在初始pH7.0,30℃发酵96 h条件下,酶活力可达11.21 U/mL,较于优化前提高了3.65倍.酶学性质结果显示,该酶最适pH和最适反应温度分别为8.0和50℃,Zn2+对酶有较强的抑制性.该胆固醇酯酶酶学性质较为稳定,可为今后的规模化应用提供技术基础.

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